Why You’ll Love This Recipe

Chocolate Chip Cookie Dough Cheesecake is the ultimate dessert for anyone who loves both cheesecake and cookie dough. This decadent treat features a rich Oreo crust, a creamy cheesecake filling dotted with mini chocolate chips, and the indulgence of raw cookie dough balls tucked inside. Topped with a smooth chocolate ganache and extra cookie dough for garnish, this cheesecake is perfect for any occasion and will wow your guests with its irresistible combination of flavors.

Ingredients

For the Cookie Dough:

½ cup butter, softened
½ cup brown sugar
½ cup sugar
2 teaspoons vanilla extract
1 tablespoon milk
1 cup all-purpose flour
Pinch of salt
1 cup mini chocolate chips

For the Oreo Crust:

24 Oreo cookies, finely crushed
¼ cup unsalted butter, melted

For the Cheesecake:

4 (8-ounce) packages cream cheese, softened to room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla
1 tablespoon all-purpose flour
½ cup sour cream
1 cup mini chocolate chips

For the Topping:

1 cup semi-sweet chocolate chips
⅔ cup heavy cream
Mini chocolate chips, optional (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To Make Cookie Dough:

In a large mixing bowl, combine butter, brown sugar, sugar, milk, vanilla, salt, and flour. Beat until well combined.
Fold in mini chocolate chips.
Roll the dough into small teaspoon-sized balls and place them on a lightly greased baking sheet.
Freeze the dough balls to harden while preparing the rest of the cheesecake.

To Make the Crust:

Finely crush the Oreo cookies using a food processor. Add melted butter and blend until the mixture is moistened.
Press the mixture into the bottom of a lightly greased 9-inch springform pan.

To Make the Cheesecake:

In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Stir in flour, vanilla, and sour cream until just blended.
Fold in mini chocolate chips.
Place cookie dough balls over the crust, leaving some aside for garnishing. Pour the cheesecake filling over the dough balls, ensuring they are fully covered.
Bake at 325°F (163°C) for 50-60 minutes or until the center is slightly jiggly but almost set.
Allow the cheesecake to cool completely before removing from the springform pan.

To Make the Topping:

Microwave semi-sweet chocolate chips and heavy cream for about 30 seconds, then stir until smooth.
Pour the chocolate ganache over the top of the cheesecake and sprinkle with mini chocolate chips.
Garnish with extra cookie dough balls and drizzle with more chocolate sauce if desired.

Serve and Enjoy:

Let the cheesecake set in the fridge for a few hours before serving to ensure the flavors meld together. Cut into slices and enjoy!

Servings and Timing

Servings: 12-14
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes

Variations

Gluten-Free: Use gluten-free cookies for the crust and gluten-free flour for the cookie dough.
No-Bake Version: Refrigerate the cheesecake for a no-bake version, setting it overnight.
Vegan: Substitute plant-based cream cheese and butter for a vegan-friendly version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly and thaw overnight in the fridge.
Reheating: This cheesecake is best served cold, but you can bring it to room temperature for a softer texture before serving.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used, but mini chocolate chips work better for distributing evenly in the cheesecake and dough.

Is it okay to eat raw cookie dough in this cheesecake?

Yes, this cookie dough is made with heat-treated flour, making it safe to eat raw.

Can I use a different cookie for the crust?

Yes, you can substitute the Oreos with other cookies like chocolate chip or graham crackers, though Oreos offer the best flavor and texture.

How do I know when the cheesecake is done?

The cheesecake should be slightly jiggly in the center but set around the edges. An internal temperature of 150°F indicates it’s ready.

Can I make this cheesecake a day ahead of time?

Yes, this cheesecake is great for making ahead. Just make sure to refrigerate it for at least 4 hours or overnight before serving.

Conclusion

Chocolate Chip Cookie Dough Cheesecake is a showstopping dessert that combines all the best elements of cookies and cheesecake into one indulgent treat. Its creamy filling, rich cookie dough, and decadent chocolate ganache topping make it the perfect dessert for any occasion. Impress your guests and satisfy your sweet tooth with this easy-to-make yet incredibly delicious cheesecake!

Chocolate Chip Cookie Dough Cheesecake

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Chocolate Chip Cookie Dough Cheesecake is the ultimate indulgent dessert that combines creamy cheesecake with raw cookie dough and a rich Oreo crust. Topped with a smooth chocolate ganache and garnished with cookie dough balls, this dessert is perfect for anyone who loves both cookies and cheesecake. Whether for a special occasion or as a decadent treat, this cheesecake will wow your guests with its irresistible combination of flavors.

Author: Amy
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12-14 servings
Category: Dessert, Cheesecake, Indulgent Treat
Method: Baking
Cuisine: American, Dessert, Fun Treat
Diet: Vegetarian

Instructions

To Make Cookie Dough:
In a large mixing bowl, combine butter, brown sugar, sugar, milk, vanilla, salt, and flour. Beat until well combined.
Fold in mini chocolate chips.
Roll the dough into small teaspoon-sized balls and place them on a lightly greased baking sheet. Freeze the dough balls to harden while preparing the rest of the cheesecake.
To Make the Crust:
Finely crush the Oreo cookies using a food processor. Add melted butter and blend until the mixture is moistened.
Press the mixture into the bottom of a lightly greased 9-inch springform pan.
To Make the Cheesecake:
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Stir in flour, vanilla, and sour cream until just blended.
Fold in mini chocolate chips.
Place cookie dough balls over the crust, leaving some aside for garnishing. Pour the cheesecake filling over the dough balls, ensuring they are fully covered.
Bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but almost set.
Allow the cheesecake to cool completely before removing from the springform pan.
To Make the Topping:
Microwave semi-sweet chocolate chips and heavy cream for about 30 seconds, then stir until smooth.
Pour the chocolate ganache over the top of the cheesecake and sprinkle with mini chocolate chips.
Garnish with extra cookie dough balls and drizzle with more chocolate sauce if desired.
Serve and Enjoy:
Let the cheesecake set in the fridge for a few hours before serving to ensure the flavors meld together. Cut into slices and enjoy!

Notes

Gluten-Free: Use gluten-free cookies for the crust and gluten-free flour for the cookie dough.

No-Bake Version: Refrigerate the cheesecake for a no-bake version, setting it overnight.

Vegan Option: Substitute plant-based cream cheese and butter for a vegan-friendly version.